Shredded beef Enchiladas Made With just 6 elements! This smooth Dinner idea Is A Crowd Pleaser And Is filled with Corn, red meat, green Chiles, Cheese And covered In red Sauce.

clean pork ENCHILADAS
Who else loves enchiladas? I think that if my husband had to choose one food that I make to devour for the relaxation of his life, he might really pick out enchiladas (have you ever attempted our chook Enchiladas or crimson Cheese Enchiladas?). I suppose we can all agree that they’re scrumptious and so fun to trade up!

I make enchiladas for dinner frequently, with a spread of fillings, and they are continually delicious, however these shredded pork enchiladas are a number of our favorites. They’re the correct manner to use up all of that leftover meat after a Sunday roast, and they flavor exceptional! We use a canned pink sauce to make those pork enchiladas exceptional smooth, but you may continually strive our homemade crimson sauce too!


  • 3 cups roast beef shredded, cooked
  • 1 4 oz. can green chilies diced
  • 1 cup corn
  • 1 20 oz. can red enchilada sauce
  • 2 1/2 cups shredded cheese divided
  • 12 small flour or corn tortillas warmed


  1. Preheat the oven to 350.
  2. In a medium bowl, blend together the shredded beef, inexperienced chilies, corn, and half of cup enchilada sauce. unfold 1/2 cup of enchilada sauce into the bottom of a 9 x 13 baking dish.
  3. Scoop about 1/3 cup of filling into the middle of every of the tortillas, and sprinkle with cheese (reserving about 1 cup of cheese for the top of the enchiladas). Roll every tortilla up and area seam aspect down inside the organized baking dish.
  4. Pour the remaining enchilada sauce over the pinnacle of the rolled up tortillas, spreading to cover the tortillas absolutely. Sprinkle with the ultimate shredded cheese.
  5. Bake 20-25 minutes, or until the cheese is melted and the sauce is effervescent. Serve warm.

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